FOR THE PEPPER SAUCE
2 red bell pepper -- roasted
1/3 cup shallot -- chopped
1 clove garlic
1 tbsp sherry vinegar
3/4 cup seafood stock
1 tbsp dried basil
FOR THE CILANTRO PESTO
2 tbsp walnuts -- chopped
2 cloves garlic -- peeled
1 1/2 cup fresh cilantro leaves
1/4 cup seafood stock
3 tbsp lemon juice
8 oz pasta -- bow tie shaped
1 lb scallops, large
4 tbsp blackening seasoning
1 tbsp paprika
1 tsp dried thyme
1/2 lemon
Directions
Note: Seafood Stock can be made from fish-flavored bouillon cubes,
available in most supermarkets.
Bring a large pot of water to a boil over high heat.
In the meantime, make the pepper sauce. Put the roasted peppers,
shallots, garlic and vinegar in a blender and puree until smooth. Add
1/2 cup of the seafood stock and the basiland mix until blended.
Transfer the mixture to a small saucepan, cover, and warm over the
lowest heat setting.
For the cilantro pesto, put the walnuts, garlic and cilantro in the
bowl of a food processor. Turn the machine on and add 1 tablespoon of
the seafood stock through the feed tube. Drizzle in the lemon juice
to form a paste. Transfer the contents of the food processor to a
small mixing bowl and whisk in another 3 tablespoons of the stock.
When the water comes to a boil, add the pasta to the pot. Cook for 8
to 10 minutes, to desired tenderness. Drain.
Dust the scallops with the blackening seasoning, paprika and thyme.
Heat a heavy frying pan for 2 to 3 minutes over medium heat. Spray
the pan with vegetable oil. Add the prepared scallops and sear them
for 2 minutes on each side. Reduce the heat to low and squeeze the
lemon over the scallops. Cover and cook for 5 minutes, until the
scallops are firm.
Return the drained pasta to the pot. Over low heat stir in the
cilantro pesto.
Divide the pasta among 4 bowls. Place 4 scallops on top of each and
pour the pepper sauce over the scallops.
Fat per serving= 4.0 grams Calories per serving= 314 IN THE
KITCHEN WITH ROSIE by Rosie Daley
Recipe By :
Servings: 4 servings
Bow Tie Pasta With Blackened Scallops-Daley Recipe brought to you by Recipe Ideas
Categories: Fish; Italian; Pasta; Scallop; Seafood
The History of Recipes
It is quite possible to prove the history of recipes back into the distant past, in fact as far as pharonic Egypt, and maybe even further. Interesting though that maybe, sadly, these ancient cook books were just very simple pictorial recipes for preparing food.
During Roman times 25BC a man called Apicius assembled a number of documents showing how to cook the recipes prepared by the Romans. In his works, Apicius recounts how the meals were separated into appetizers, main meal and desserts, a very modern way of dining. He also tells us how the cooks of Roman times made use of many different aromatic flavours, including a few that will be familiar to modern chefs for example basil, rue and dill. During the succeeding few centuries, the powerful families of Wesstern Europe strove to lay on the most extravagent banquests, and consequentially chefs and their collection of recipes became highly prized. Even so, it was during the 19th century that cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing recipes common in their social group. Like it or not, the introduction of TV brought us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Bow Tie Pasta With Blackened Scallops Daley recipe.
